Tuscan Chicken Rolls With Pork Stuffing
|Whole chicken breasts||3 Large|
|Ground pork||1⁄2 Pound|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), chopped|
|Egg||1 , beaten|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Ground savory||1⁄4 Teaspoon|
|Margarine/Butter||2 Tablespoon, melted|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon||1⁄2 Teaspoon|
|Snipped parsley||1 Tablespoon|
Remove bones and skin from chicken breasts; cut chicken into halves.
Place between 2 pieces plastic wrap; pound with mallet or side of saucer until 1/4 inch thick, being careful not to tear the meat.
Cook and stir pork, onion and garlic over medium heat until pork is brown.
Stir in egg, bread crumbs, 1/2 teaspoon salt, the savory and pepper.
Place about 1/3 cup pork mixture on each chicken breast half.
Roll up; secure with wooden picks.
Place rolls in greased oblong baking dish, 11 x 7 x 1 1/2 inches.
Brush rolls with margarine; pour any remaining margarine over rolls.
Sprinkle with 1/2 teaspoon salt.
Cook uncov-ed in 400° oven until chicken is done, 35 to 40 minutes.Remove chicken to warm platter; remove wooden picks.
Pour liquid from baking dish into 1-quart saucepan.
Stir water into cornstarch; pour into liquid.
Stir in bouillon.
Heat to boiling over medium heat, stirring constantly.
Boil and stir for 1 minute.
Pour gravy on chicken.
Top with parsley.